1/2 lb. fresh mushrooms
1/4 c. butter
1/8 c. flour
1 1/2 c. milk
2/3 lb. cheese
1/16 tsp. Tabasco sauce
1 tsp. soy sauce
1/2 tsp. salt
1/4 tsp. pepper
1 lb. green beans
1 (5 oz.) can water chestnuts
1/2 c. toasted slivered almonds

Preheat oven to 375 degrees. Saute mushrooms and onions in butter; add flour, then milk. Stir until thick. Add cheese, Tabasco, soy sauce, salt, and pepper; stir until cheese melts.

Cook beans until crisp. Drain very well. Mix with sliced water chestnuts; add to sauce. Pour into 2-quart casserole dish and sprinkle with almonds. Bake for 1/2 hour. Serves 8.

Recipe may be halved.